Summer Zucchini and Feta Fritters

In a large bowl, whisk together the beaten eggs, buttermilk, and flour until just combined—don't worry about a few lumps.

After grating the zucchini, let it sit in a fine-mesh strainer for 10 minutes, then gently squeeze out excess moisture with your hands or a clean kitchen towel. (This step prevents soggy fritters—summer zucchini holds so much water.)

Fold the drained zucchini, crumbled feta, diced onion, thyme, and garlic into the batter with a light hand. Season with salt and pepper.

Heat a generous layer of olive oil in a large skillet over medium heat until it shimmers but doesn't smoke.

Drop heaping tablespoons of batter into the hot oil, spacing them well apart. Use the back of your spoon to gently flatten each fritter.

Fry for 2 to 3 minutes per side until deeply golden and crisp at the edges. The centers should feel set when gently pressed.

Transfer to a paper towel-lined plate and immediately sprinkle with a pinch of flaky sea salt while still hot.

Continue with remaining batter, adding more oil to the pan as needed. Serve warm with lemon wedges for squeezing over.